Things You'll Need:
- 9 oz. ready-made pie dough
- 10-inch quiche pan
- Aluminum foil
- Dried beans
- 10 oz. asparagus, stems broken off
- 2 tbsp. extra-virgin olive oil
- 1 red onion, finely chopped
- 1/4 cup chopped hazelnuts
- 2 eggs, beaten
- 2 cups goat cheese
- 4 tbsp. heavy cream
- Kosher salt and cracked black pepper (to taste)
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Step 1
Roll out 9 oz. pie dough on a floured work surface. Line a 10-inch quiche pan with the dough, and prick the dough with the tines of a fork. Chill in the refrigerator 30 to 45 minutes.
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Step 2
Preheat the oven to 375 F. Line the pie shell with foil and dried beans, and bake for 10 to 12 minutes.
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Step 3
Remove the foil and beans from the pie shell, and bake for an additional 15 to 18 minutes.
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Step 4
Blanch 10 oz. asparagus in boiling water for 2 to 3 minutes. Remove the asparagus, and place it in a bowl of ice water to stop the cooking process. Dry it, then chop the asparagus into bite-size pieces.
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Step 5
Heat 2 tbsp. olive oil in a small skillet, and cook 1 finely chopped red onion for 3 to 4 minutes or until translucent.
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Step 6
Spoon the onions, asparagus and 1/4 cup chopped hazelnuts into the pie shell.
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Step 7
Process 2 beaten eggs, 2 cups goat cheese and 4 tbsp. cream in a food processor or blender until smooth. Season with salt and pepper to taste. Pour over the asparagus, hazelnut and onion in the pie shell.
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Step 8
Bake for 18 to 22 minutes, or until the cheese is set and the top is lightly brown. Allow to cool for 5 minutes before slicing and serving.
